About Vindaloo

The Portuguese Goan cuisine offers some really delectable recipes like Xacuti, ambotik, cafrael, bafad, sorpotel, etc. But all these are classically made with a variety of meats, pork being the most preferred. Thus, mix vegetables, unripe jackfruit and mushrooms are a preferred choice for vegetarians and eggetarians can make the same recipes with eggs. This Mushroom Vindaloo is one such plant based version that I have created. For this dish, usually, meats are marinated in the vindaloo paste that is made first. However, for vegetables you don’t need to do this, as while cooking, the veggies absorb the flavors of the vindaloo paste. The same happens in this Mushroom Vindaloo recipe too. You really don’t have to marinate the mushrooms. Ingredients that are essential for an authentic vindaloo paste are some dried red chilies, the usual Indian whole spices and vinegar, preferably malt vinegar. Using Kashmiri red chilies gives a nice red color to the vindaloo curry. This recipe of Mushroom Vindaloo is strongly flavored with the spices and is a fiery, hot and very spicy recipe. Reduce the quantity of red chilies, ginger, garlic and spices, if you want a less spicy vindaloo preparation. Adding fried potatoes is optional and you can skip this part, if you do not want potatoes in the vindaloo. But let me tell you, potatoes do taste fabulous in the vindaloo curry. Vindaloo is best had with plain boiled rice or the Goan bread or pav. You can also have it with the regular dinner rolls or Pav. The mushrooms in this version have the meaty texture. So, I would really say that it can be a hit with non-vegetarians too.

How to make Vindaloo With Mushrooms

Make Vindaloo Masala

  1. Soak 7 to 8 dried Kashmiri red chilies in ⅓ cup hot water for 15 to 20 minutes.
  2. In the picture below, you see all the ingredients for making the vindaloo paste. In the center are soaked Kashmiri chilies. Clockwise from left are:

1 tablespoon coriander seeds ½ tablespoon cumin seeds 2 cinnamon sticks of 1 inch each 4 to 5 cloves 8 to 10 black peppercorns 1 inch ginger, peeled & chopped 6 to 7 small garlic cloves, peeled & chopped

  1. Take all of the above from the plate to a grinder or blender. Also, add ½ teaspoon turmeric powder.
  2. Next, add 1½ tablespoons white vinegar or malt vinegar and 5 to 6 tablespoons water. You can also use coconut vinegar. I have used malt vinegar.
  3. Grind to a smooth and fine paste.

Fry Potatoes

  1. In a pan, heat 2 to 2½ tablespoons oil. Add 1 medium potato, cubed and pan fry them.
  2. Fry the potatoes till light brown in color.
  3. Keep them aside.

Sauté Onions & Mushrooms

  1. In the same pan, add ⅓ cup chopped onions. You can add some more oil, if required.
  2. Sauté until onions turn translucent and are softened.
  3. Then, add 200 grams mushrooms, chopped and 1 to 2 chopped green chilies.
  4. Sauté the mushrooms on medium heat for 2 to 3 minutes. The mushrooms will first begin to release water.
  5. Keep stirring and sautéing mushrooms until all the water evaporated and the mushroom mixture looks dry.

Sauté Vindaloo Masala Paste

  1. Now, add the prepared vindaloo masala paste.
  2. Start sautéing the vindaloo paste.
  3. Sauté on low heat for about 7 to 8 minutes.

Make Mushroom Vindaloo

  1. Then, add 1 to 1½ cups water according to the desired consistency you want. Also, add salt as required. Feel free to adjust the consistency of the gravy by adding less water or more water.
  2. Stir and mix well.
  3. Simmer on low to medium heat for 7 to 8 minutes. The vindaloo gravy will start to thicken.
  4. Then, add the fried potatoes.
  5. Simmer for a minute.
  6. Garnish with 1 tablespoon chopped coriander leaves and serve Mushroom Vindaloo hot with steamed Basmati Rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chilli Mushroom (Stovetop & Instant Pot) Kadai Mushroom Recipe (3 Ways) Mushroom Fry (Goan Style) Mushroom Masala | Mushroom Curry (Punjabi Style) This Vindaloo Recipe With Mushrooms from the archives was first published on September 2011. It has been updated and republished on May 2024.

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